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Soft & Spiced Hachiya Persimmon Cookies with Vanilla Glaze

A stack of three soft, orange persimmon cookies drizzled with white icing, with the top cookie broken open showing the texture.
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Make these soft, cake-like persimmon cookies using ripe Hachiya pulp. They are full of warm spices like cinnamon and nutmeg, creating a comforting, moist cookie perfect for fall and winter baking.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup ripe Hachiya persimmon pulp (about 2–3 very soft persimmons)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Vanilla Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This step incorporates air, which helps keep the cookies soft.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the ripe persimmon pulp and vanilla extract until just combined. The mixture may look slightly curdled; this is normal.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. If using, fold in the chopped nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread, so give them room.
  8. Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly puffed. They should still look soft in the center.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add milk by the half-teaspoon until you reach a drizzling consistency.
  11. Once cookies are completely cool, drizzle the vanilla glaze over the tops. Allow the glaze to set before serving or storing.

Notes

  • You must use fully ripe Hachiya persimmons for this recipe; they should be soft and almost jelly-like when pureed. Unripe Hachiyas are astringent and will ruin the flavor.
  • For a quicker cleanup, use a cookie scoop to portion the dough instead of using spoons.
  • If you want a more intense spice flavor, slightly increase the cinnamon measurement.
  • These moist cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://tastethisplate.com/persimmon-cookies-soft-spiced-recipe/